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Pasta with Mussels in Wine

  • 1 lb. mussels in shells
  • White wine
  • 2 large cloves garlic, finely chopped
  • 2 tbsp olive oil
  • 1 tsp freshly ground pepper
  • 3 Tbsp chopped fresh basil
  • 1 large tomato, coarsely chopped
  • 2 pounds pasta (linguine or fettucini)

Thoroughly wash the mussels, pulling off all beards, and scraping shells as necessary. Place in saucepan with wine. Cover tightly and steam until the shells open (don't overcook or they will become rubbery). Remove mussels with a slotted spoon, leaving the wine broth in the pan. While the mussels cool a bit, put wine broth over medium heat and add garlic, olive oil, pepper, tomato, and basil. (Use less oil to make this low-fat dish even lower in fat). Simmer until mixture reduces to about 2/3 or half its original volume. While it is simmering, remove the mussels from their shells. When sauce has reduced, add mussels to sauce, and simmer another minute. Pour sauce over hot linguini or fettucini and serve!

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